I've just made this recipe that Val posted a while ago. I followed the instructions, which didn't include boiling for a set -- just adding pectin stock at the end. It's cooling in the jars, but it's still really liquid and I'm worried it won't set at all. Can you reassure me Val? Should I have boiled it more after adding the stock?

Veronica, I have two recipes - can you tell me which one you are making?

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Mon 19-Dec-1110:27 pm

brightspark

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Veronica, I've had a look - I think it is this one:

1kg red peppers, cored and seeded

1.25kg sugar

150ml cider vinegar

150ml lemon juice

175ml pectin stock

Put peppers in electric blender and blend until very finely chopped, or mince twice, collecting the juices. Put in a large pan with the sugar and vinegar. Bring to the boil, stirring until the sugar has dissolved. Remove from the heat and set aside for 30 - 45 minutes.

Add lemon juice and bring back to the boil, stirring frequently. Boil rapidly for 2 minutes.

Stir in the pectin stock and strain through a nylon jelly bag or 2 thicknesses of muslin in a sieve. Collect in a heated bowl, skim, pour into small, hot sterilized jars and cover.

NB: Do not use a thick flannel or felt jelly bag or the jelly will begin to set before it has all run through. (Mine was beginning to set at this point)

Just before I left France, I picked up a couple of net bags of red peppers, at only Euro 1.45 per net - each having about 6 large peppers - wonderful value.

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Tue 20-Dec-119:48 am

veronica

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Yes, that's the one, Val. And the answer to my question is Yes 🙁 This morning I have half a dozen jars of something that tastes and looks great but has the consistency of apple juice. No way would it have started to set while I was straining it. So I'm going to boil it up again.

Talking to myself (sad!) -- but I re-boiled it for about 10 minutes, testing for a set in the normal way, and it's fine now. A very soft set, but I didn't want to boil it longer for fear it would spoil the flavour, which is very good. Two fewer jars than I started with.

Thanks Nadine. Do you think I should have put in some more pectin stock when I reboiled it? Or was it just that it needed some boiling after I added the pectin stock originally? (following instructions I just stirred the pectin stock in and didn't cook any further).

PS I meant to say, as I was looking at the link you posted, I always find it interesting that Americans universally process their jam in a water bath, whereas we Europeans don't consider it necessary, and we don't have epidemics of botulism as a result.